The Food Matters Project ::: Chipotle-Glazed Squash Skewers

When I saw that Sarah chose Chipotle-Glazed Squash Skewers as the first recipe for The Food Matters Project I was really curious to see what’s used to make the “Chipotle-Glaze.”

The glaze is pretty simple, made using a mix of chili peppers in adobo sauce (canned at your grocery store), olive oil, honey, and garlic. These squash skewers are a great dish to bring to a BBQ or potluck and a fantastic main dish if you are eating more vegetables and less meat.

The glaze is a blend of smoky, spicy, and sweet. I added an extra tablespoon of honey after tasting. I was a little worried because there are not many dishes I make that call for so much olive oil for, but a lot if it drips off while you roast the skewers. The recipe calls for the glaze to be muddled, but somehow I am without a muddler (makes no sense with my love of mojitos!). I used the chop option on a food processor for a few seconds.

{TIP: I had a hard time getting the bamboo skewers in the squash without breaking them, I think I soaked the skewers in water too long. So instead I used metal skewers. They were long enough to sit on the sides of my baking sheet which was perfect for roasting the squash cubes. The skewers suspended in the air above the baking sheet, which made it easy to turn them once in a while.}

Next time I make these I will add some pineapple and green bell pepper to the skewers for color & variety in flavor. Since I’m not used to eating only vegetables for a meal (especially not just 1 type of vegetable), adding something else to the skewers would make it more interesting and I think the flavors would go really well together.

You can also head here to see how the other members of The Food Matters Project fared.